Maque choux

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Maque choux (pronounced: "mock shoe") is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.

It fundamentally contains corn, green bell pepper, tomatoes, and onion. Traditionally, these ingredients were cooked with bacon grease, although this is now more often substituted with various combinations of oil, butter, or cream. The dish is seasoned with salt and red or black pepper.

Traditionally, maque choux contains only these ingredients; however, it sometimes is used as a base for a focal ingredient, such as crawfish.

[edit] References

  • DeMers, John. The Food of New Orleans. 1997 Perplus Editions (HK) Limited; Boston. p. 76
  • The Plantation Cookbook: The Junior League of New Orleans. 1972. Trice Publishing: New Orleans. p. 131
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